BLUEBERRY SCROLLS WITH LEMON
SERVES 10. PREP 6 HRS. COOK 35 MINS
Ingredients
● 1 ½ cups bread flour
● ¼ cup caster sugar
● 1 ½ tsp dried instant yeast
● ¼ tsp salt
● 1 ⅓ cup water, warmed
● 2 eggs
● 40g butter, softened
● 1 cup frozen blueberries FOR THE LEMON ICING
● ⅓ cup icing sugar
● 3 tsp lemon juice
Method
1 Combine flour, caster sugar, yeast and salt into the bowl of an electric mixer fitted with hook attachment. Make a well. Add water, eggs and butter and knead for 3-4 minutes or until dough is smooth.
2 Cover bowl with plastic wrap and place in a warm draught-free place for 1 hour or until almost doubled in volume.
3 Line a baking tray with baking paper. Grease sides of a 20cm spring form pan (you don’t need the base) and place on prepared tray.
4 Knock dough back with fist. On a lightly floured surface, push dough with fingers into a 35cm x 25cm rectangle.
5 Sprinkle with frozen blueberries. Starting from long edge, roll dough tightly into a log. Cut into 10 pieces. 6 Arrange pieces of log cut-side up inside spring form pan. Cover with plastic wrap and place in a warm draught-free place for 1-2 hours or until almost doubled in volume.
7 Preheat oven to 200C or 180C fanforced. Place a roasting dish on lower oven rack.
8 Place tray with dough in hot oven and pour 1 cup water into roasting dish underneath. Bake for 30-35 minutes or until golden and cooked when tested with a skewer. 9 Remove pan. Combine icing sugar and juice in a small bowl until smooth. Spoon over hot scrolls. Serve.